Do you like outings and outdoor recreation, and it is cloudy and rain outside the window? Then I suggest making a vegetarian kebab in the oven. It will turn out to be no less tasty and aromatic than on a fire.
Photo of vegetable kebab Recipe content:
- Advice
- Ingredients
- Step by step cooking
- Video recipe
Surely many people have such a phrase as "vegetable kebab" brings a smile. After all, many people know barbecue only from meat, and from time immemorial this name means exclusively fried meat. However, nevertheless, today vegetable kebab can be found on the menu of any institution specializing in cooking food on charcoal. Moreover, many (not only vegetarians) managed to try such a dish more than once. Therefore, I propose to get to know him, and then cook it yourself.
Vegetable kebab belongs to exotic variations of kebab, like mushroom or fish. But it perfectly goes with the same meat kebab as the main hot side dish. Therefore, a vegetable dish can please absolutely everyone, and besides, it is still very tasty and healthy.
Tips for cooking eggplant and bell pepper shashlik
- For added flavor and satiety, skewered vegetables can be alternated with chunks of meat or lard.
- You can diversify this kebab by supplementing it with zucchini, tomatoes, onions, mushrooms, cheese.
- All vegetable pieces must be the same size so that they cook evenly and simultaneously.
- To prevent vegetables from turning into porridge during frying, they should be salted at the end of cooking, with the exception of eggplant. After cutting, they are usually soaked in salt water to remove bitterness, and then washed.
- Marinating vegetables is a purely individual matter, and vegetables, without fail, do not require pickling. But in general, for taste, it's better to soak them.
- Caloric content per 100 g - 58 kcal.
- Servings - 2
- Cooking time - 1 hour 30 minutes
Ingredients:
- Eggplant - 1 pc.
- Sweet bell pepper - 2 pcs.
- Garlic - 2 cloves
- Soy sauce - 2 tablespoons
- Table vinegar 9% - 1 tablespoon
- Refined vegetable oil - 3 tablespoons
- Ground nutmeg - 1 tsp
- Ground black pepper - 1/3 tsp or to taste
- Salt - 1 tsp or to taste
- Ground coriander - 1 tsp
- Wooden skewers - 6 pcs.
Cooking eggplant and bell pepper shashlik
1. Wash the eggplants and cut them into rings no more than 1 cm thick. Season them with salt and leave to rest for 30 minutes so that all the bitterness comes out of them. After that, rinse the vegetable with water and pat dry with a cotton towel.
Wash the bell pepper, cut in half, remove the tail and seeds. Wash the pulp, cut into 2-3 pieces and pat dry with a paper towel.
2. In a deep container that will hold all the vegetables, put all the pickling ingredients: soy sauce, vegetable oil, table vinegar, ground nutmeg, black pepper, ground cardamom and squeeze the peeled garlic cloves through a press.
3. Put the vegetables in the sauce, mix them well so that they are all covered with marinade and leave to infuse for 1 hour.
4. After that, alternating between eggplants and peppers, string them on wooden skewers. Also, you can use real iron skewers for the oven. I advise you to soak the skewers in water for half an hour beforehand so that they do not burn during baking.
Place the skewers with vegetables on a wire rack or on a high-sided baking sheet to allow air to circulate around the vegetables. That is, vegetables should not lie on the baking sheet.
5. Heat the oven to 180 degrees and send the kebab to bake for 30 minutes. At the same time, turn the vegetables several times in different directions so that they do not burn.
Serve the prepared kebab hot. However, even when chilled, it is quite tasty.
See also a video recipe on how to cook a vegetable kebab.
